John Torode's caramel banana bread
It was the most-baked item of our first national lockdown, and according to Google trends, searches for banana bread recipes are reaching levels not seen since mid-July.
John’s in the kitchen kicking off the first full week of lockdown 2 with an upgraded, easy to make banoffee bread. Yum!
Caramel banana bread
Ingredients
2 bananas
200g Carnation caramel
½ tsp salt crystals
For the cake
4 medium, very ripe bananas
120g butter or margarine
90g caster sugar
90g soft brown sugar
2 eggs, beaten
240g self raising flour
40g wholemeal flour
1tsp ground cinnamon
1tbsp of honey
50g chopped walnuts
1tbsp of maple syrup
To serve
Butter, custard or cream
Method
1. Preheat the oven to 160°C. Grease a 2lb loaf tin and line the bottom of the tin with greaseproof paper.
2. Peel the two bananas and split them down the middle lengthwise
3. Spoon half the contents of the tin of caramel into the cake tin and sprinkle with the salt. Lay the cut bananas cut side down into the tin, to cover as much of the base as possible. Meanwhile, make the cake.
4. Mash the ripe bananas really well with a fork
5. In a separate bowl, cream the butter and sugars together and then mix in the eggs. Add the mashed bananas and combine.
6. Mix in the flours and cinnamon, then stir in the honey, walnuts and maple syrup. Scrape into the lined loaf tin and bake for 45 minutes, then lower the oven temperature to 140°C and cook for a further 10 minutes.
7. Leave to cool a little before turning out onto a large plate, eat hot with some butter, custard or cream or just leave to cool and eat.